After I made the Crabmeat Purse with White Wine Lemon Butter Sauce, Baby Lady got to thinking. She liked the crepes, especially the purse, but felt it needed a sauce on the bottom so when you cut into the purse you would pull the bite through a nice sauce. I felt the purses were fine the way they were served but… Anyway, after giving it careful consideration she decided she wanted to fuse a little Mexican and French cuisines to come up with this dish. It’s good, too, so we thought we would share. Continue reading Baby Lady’s Chicken Mole Huasteco Crepes→
When we made the sous vide chicken last week there was one boneless chicken breast remaining. They were huge, weighing 14 oz each! Quickstep, being a young man, has never missed a meal nor has he met a meal he didn’t like so he had no problem with a 14 oz. chicken breast and all the trappings. Here is Quickstep engaged in his favorite activity.
Success! I hate failure, especially in the kitchen. It’s even worse when you see all these reviews telling you a child could do what you failed at. If you can’t tell, the octopus eraser has bothered me ever since I fixed that dreadful meal and I refuse to be beaten by some technical process or a machine. So, determined to learn the process of sous vide with protein, back to the drawing board I went but this time with a little more manageable meat, chicken. As you will see, the result was outstanding. Continue reading Chicken Sous Vide with Sun Dried Tomato, Roasted Poblano & Mint Chutney→
Some of my fondest memories are from when I lived and worked in Louisiana. The people of Louisiana and their food mesmerized me and when I think of Louisiana I think of gumbo.
REMCooks 